Pemanfaatan Monodiasilgliserol (Mdag) Hasil Sintesa Dari Butter Biji Pala Dan Gliserol Sebagai Emulsifier Pada Kualitas Produk Sosis Ayam

Hernani, Nfn; Mulyono, Edy; Ramadhan, Kurnia

doi:10.21082/jpasca.v13n2.2016.74-82

Cited by 3 publications

(2 citation statements)

References 19 publications

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“…Mono-Diasilgliserol banyak digunakan dalam industri makanan, minuman, farmasi dan kosmetik sebagai emulsifier atau pengemulsi (Wilbey, 2006). Sifat pengemulsinya sangat baik, diakui cukup aman, dan mempunyai bau lemah seperti lemak atau hampir tidak berbau (Hernani dan Ramadhan, 2016).…”

Section: Pendahuluanunclassified

“…Keberadaan emulsifier dengan HLB tinggi dalam sistem emulsifier campuran akan mengganggu kestabilan jaringan globula lemak padat yang terdispersi dalam air, ketidakstabilan ini akan menjadikan es krim tidak lagi memiliki tekstur yang kompak dan keras melainkan menjadi kurang kompak, lembut dan merata di seluruh bagian sistem emulsi. Keadaan tekstur yang demikian ini yang disukai oleh konsumen es krim (Kumala, 2015;Hernani dan Ramadhan, 2016).…”

Section: Teksturunclassified

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Application of Mono-Diacylglycerol from Fully Hydrogenated Palm Kernel Oil for making Ice Cream

Mursalin

2020

JTIHP

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The quality of ice cream is largely determined by the type of emulsifier used. The utilization of an appropriate emulsifier will produce ice cream with good quality. A mixture of Mono-Diacylglycerol made from fully Hydrogenated Palm Kernel Oil (furthermore in this paper we named it as MDAG) and Tween-80 in various comparisons was used as an emulsifier in ice cream making and their effects were analyzed. The composition of the mixture was determined based on 5 types of HLB values, namely 4.5 (E1); 5.3 (E2); 6.1 (E3); 6.9 (E4); and 7.7 (E5); obtained from a mixture of MDAG and Tween-80 (87.5: 12.5); (80.8: 19.2); (74.2: 25.8); (67.5: 32.5); and (60.8: 39.2), respectively. The five treatment levels of the mixture composition of the two types of emulsifiers were arranged in a completely randomized design with 4 replications. The parameters observed were overrun, melting time, texture, and consumer preferences for taste and overall acceptance. The data obtained were statistically analyzed using ANOVA, followed by Duncan New Multiple Range Test (DNMRT) . The results showed that the composition of the mixture of MDAG and Tween-80 had a very significant effect on overrun, melting time, texture, taste, and overall acceptance of the ice cream produced. The best quality ice cream was obtained from the mixture composition of MDAG and Tween-80 at HLB 6.1 with MDAG: Tween-80 (74.2: 25.8) with an overrun value of 68.43%, melting time of 21.13 minutes, texture score of 4.76 (as good as a local commercial ice cream produced in Kumpeh District, Muaro Jambi), preferences score of taste was 5.92 (from a score interval of 1-7), and an overall acceptance score was 5.56 (from a score interval of 1-7).

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Section: Pendahuluanunclassified

Section: Teksturunclassified

Application of Mono-Diacylglycerol from Fully Hydrogenated Palm Kernel Oil for making Ice Cream

Mursalin

2020

JTIHP

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Application of MDAG from Fully Hydrogenated Palm Kernel Oil on Making of Icing Sugar and Cake

Mursalin

Sahrial

Yernisa

2020

IOP Conf. Ser.: Earth Environ. Sci.

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Emulsifier which has aeration capability is needed in making icing sugar and cake. The aeration capability of MDAG derived from fully hydrogenated palm kernel oil which was produced by glycerolysis (furthermore in this paper we named it as MDAG) was compared to the three types of commercial emulsifiers, namely CMC, Tween-80, and ryoto ester (SP). The parameters observed were specific gravity values (for icing sugar), volume increasing and texture (for cakes). The study was arranged in a completely randomized design with 4 replications, the data obtained were analysis by ANOVA and further tests with Duncan New Multiple Range Test (DNMRT). The results showed that MDAG had better aeration capabilities than CMC and Tween-80, and slightly lower than SP. The specific gravity of icing sugar made with no emulsifier, Tween-80, MDAG and SP were 0.76; 0.58; 0.56; and 0.38 gr/cm3, respectively. MDAG's aeration capability in cake making was also quite good. The increasing volume of cake was greater than CMC and Tween-80, and slightly lower than SP. Cake texture was more compact, not too porous, and more tender.

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Packaging and storage of cocoa beans fermented with Lactobacillus plantarum HL-15 in Agricultural Technology Park Nglanggeran, Yogyakarta

Marwati¹,

Djaafar²,

Indrasari³

et al. 2020

IOP Conf. Ser.: Mater. Sci. Eng.

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In Gunungkidul, there is Agricultural Techno Park (ATP) Nglanggeran which processes fermented cocoa beans from local farmers for making chocolate products. This research aimed to obtain a suitable packaging method for fermented cocoa beans during storage in ATP Nglanggeran. This research was carried out using a completely randomized factorial design. The first factor was the addition of starter (B), which consisted of B1 (with Lactobacillus plantarum HL 15) and B2 (without Lactobacillus plantarum HL 15). The second factor was the packaging methods (K), which consisted of K1 (vacuumed PP plastic 0.8 mm in thickness), K2 (non-vacuumed PP plastic 0.8 mm in thickness), K3 (plastic container), K4 (vacuumed PP plastic 0.8 mm in thickness stored within the plastic container), and K5 (nylon sack). The third factor was the storage time (P), which were P0 (0 month), P1 (1 month), and P2 (2 months). The result showed that the samples with the addition of the starter had a lower number of fungal colonies than those without the addition. Besides, the packaging using vacuumed PP plastic 0.8 mm in thickness stored within a plastic container gave the best result on minimizing the total fungal growth contamination and the peroxide value.

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Pemanfaatan Monodiasilgliserol (Mdag) Hasil Sintesa Dari Butter Biji Pala Dan Gliserol Sebagai Emulsifier Pada Kualitas Produk Sosis Ayam

Cited by 3 publications

References 19 publications

Application of Mono-Diacylglycerol from Fully Hydrogenated Palm Kernel Oil for making Ice Cream

Application of Mono-Diacylglycerol from Fully Hydrogenated Palm Kernel Oil for making Ice Cream

Application of MDAG from Fully Hydrogenated Palm Kernel Oil on Making of Icing Sugar and Cake

Packaging and storage of cocoa beans fermented with Lactobacillus plantarum HL-15 in Agricultural Technology Park Nglanggeran, Yogyakarta

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